Mafroukeh

Place the semolina in a bowl and add 1/2 cup of melted ghee (or butter) and 1 1/2 cups water. Mix well, spread the mixture in a baking tray, and place it in the oven over low heat. The goal is not to cook or bake the mafroukeh, but to dry it while keeping its color white....

When the semolina mixture dries in the oven, remove it and let it cool, then crumble it into small pieces and grind it in a blender or electric grinder....

Sift it through a sieve so it becomes very fine...

Add the remaining 1 cup of ghee over the semolina and rub it in with your hand so it absorbs the ghee

Take 2 cups of the mafroukeh and place them in a pot over low heat, stirring until they turn golden....

In another pot, boil 1 cup sugar with 1/2 cup water until it turns brown. Then add 2 cups of syrup that have already been boiled, and let them boil together once. After that, add the rose water or orange blossom water, then add the brown syrup we prepared to the mafroukeh and stir until it absorbs all the syrup, thickens, and becomes firm. Spoon it into serving dishes as individual small portions or into one large wide dish, then top with clotted cream and nuts and decorate as desired

This dish was prepared by a friend #What_Are_You_Cooking_Today

Norma Al ali